Refrigerate chopped liver in an airtight container, with plastic pressed directly against its surface to prevent it from discoloring, for up to 5 days. Refrigerator: Refrigerate chicken liver pt tightly covered for up to 1 week. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Teaspoon Freshly Ground Black Pepper, or to taste. This recipe is one I will make again! Remove to a plate and let onions and livers cool completely. A properly chilled pate can be sliced easily whereas a freshly made pate is more dip-like. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until tender but not browned. You could serve this chicken pt as an appetizer at a dinner party, or simply as a light (really!) Place the chicken breasts on a baking sheet and rub them with olive oil. Melt a pat of butter with the chopped shallots in a hot saucepan, then add the liver. Season to taste with salt and pepper and let cool. "Make it Ahead" by Ina Garten Clarkson Potter 2014. Preheat the oven to 375oF and coat a large ceramic casserole dish with nonstick cooking spray. Chicken Liver Mousse . Refrigerate for at least 6 hours. If you want, you can soak the chicken livers in milk for an hour or so before proceeding with the recipe. Serve with bacon-onion jam and copious amounts of toast. chicken liverchicken liver recipesliver patepate recipewhat is pate, Your email address will not be published. Melt butter in a medium saucepan over medium heat. The milk solids are removed making butter AIP compliant and it retains all the rich flavor of butter. Cover and process until smooth, adding more sherry or broth if needed for pate to reach desired consistency. Youll also want to add 3 tablespoons of butter. 2022-01-29 Directions. Chicken livers are widely available at butcher shops and at the meat counter of most grocery stores. The broiler was by far the easiest method, but, like gas grills, broilers can vary in their power output. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Transfer to a food processor; cover and process until chicken livers are coarsely chopped. Press a piece of plastic wrap directly onto the surface of the pt and refrigerate until firm. Scrape the sauted onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Try Ghee, which is clarified butter. Chicken Liver Price and stock may change after publish date, and we may make money off Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Melt 4 tablespoons of the butter in a medium (10-inch) skillet over medium heat. Thank you Dr. Axe for posting this recipe. 2018-11-29 4. Repeat with the remaining mixture. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams, Nutrition Facts : Calories 253 calories, Carbohydrate 5 g, Cholesterol 317 mg, Fat 19.5 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 2.8 g. function react(obj,id, value) { Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. All rights reserved. Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Heat the butter over medium-high heat until bubbling then add the livers and onions. A crusty, crunchy piece of bread goes perfectly with pate because of the textural contrast of the two foods. When the butter is foaming, add the chicken livers and fry for 2 mins each side. Allow a freshly blended liver pate to chill in the refrigerator for at least 4 hours. But Im loving it!!! Put the mixture into a food processor or blender and pulse a few times to combine. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. If it does, cover the pan for a moment.) Trim the chicken livers of connective tissue and cut into quarters. str = $(this).attr('id'); url = '/react.php?id='+id+'&value='+value; Pulse the processor until the chicken livers are almost smooth. Among traditional Jewish foods still eaten today, only gefilte fish elicits greater derision (and that wasn't on Shush's list either, for the record). Recipe. In a small saucepan, combine the broth and milk to make the cheese sauce. Add the chicken livers and thyme and cook for 4 to 5 minutes, turning with tongs to cook evenly, until they're lightly browned on the outside but still raw inside. Add the shallots, and saut them until translucent, being careful not to allow them to brown. Freezer: Tightly wrap leftover pt in plastic wrap and then place it in a layer of foil, a freezer- safe zipper bag, or an airtight freezer-safe container. Spread it out on a baking dish right away, to stop the cooking process. Put a large, heavy saut pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the remaining butter and the cream and pure. The egg, meanwhile, adds tenderness while diluting the intensity of the liver. Turn off heat and allow the mixture to cool. The mixture will look a little loose, but it will firm up in the fridge. Provided courtesy of Ina Garten. success: function(response) { We let you choose which method to use. $('.h-btn').on('click', function(e) { If you continue to have issues, please contact us here. Stir in garlic, onion and chicken livers. 1 pound chicken livers, rinsed and trimmed Toasts or crackers, for serving Steps: In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add the parsley and pulse just to incorporate. Transfer chicken liver mixture to the food processor with onion and apple. Serve as an appetizer, or spread on crackers or sandwiches for rich flavor. Now your ingredients are ready to go. Add onion and cook, stirring occasionally, until golden, 10 minutes. Coq Au Vin. (If they're overcooked, the pate will be dry.) In a pinch, it can be served right away but the pate is really best after it has sat for a bit. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink. McDonalds Is Making Changes to Its Iconic Burgers, Starbucks Pink Drink Now Comes in a Bottle, Topo Chico Launches Line of Canned Cocktails, 5 Best Instant Ramens, According to Food Network Staffers, Wayfair's Way Day Sale Is Back These are the Best Kitchen Deals, 7 Best Cookie Sheets and Sheet Pans, Tested by Food Network Kitchen, The 11 Best Cold Brew Coffees, Tested by Food Network, Enter Daily for Your Chance to Win $10,000, Tour the Sleek and Modern Kitchen from Smart Home 2023, Enter for Your Chance to Win Smart Home 2023. Chicken Liver Pt Recipe - Simply Recipes best www.simplyrecipes.com. Scrape the pt into 2 or 3 large ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours. Leave a Private Note on this recipe and see it here. Today. Chopped liver is an incredibly simple thing. Learn how your comment data is processed. Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. 1 lb. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving. 2022-06-30 You can find chicken liver pate recipe by keywords: chicken liver pate recipe ina garten, chicken liver pate recipe with hard boiled eggs, chicken liver pate recipe, chicken liver pate recipe julia child, chicken liver pate recipe jamie oliver, chicken liver pate recipe without alcohol, chicken liver pate recipe serious eats, chicken liver pate recipe gordon , dinner, dips and spreads, appetizer, main course, Sunny's Beer Battered Moroccan Asparagus with Dip, Double Layer Vanilla Buttermilk Cake With Raspberries And Orange Cream Cheese Frosting, 1 large carrot, grated on the large holes of a box grater, 1 pound chicken livers, rinsed and trimmed, 3 whole chicken breasts, bone-in, skin-on (split), 5 cups chicken stock, preferably homemade, 2 cups medium-diced carrots, blanched for 2 minutes, 1 (10 ounce) package frozen peas (2 cups), 8 tablespoons unsalted butter, cut into cubes, 2 medium shallots, peeled and finely chopped, 1 pint fresh chicken livers, approximately 1 pound, trimmed, 3 tablespoons heavy cream, plus more as needed, 1 tart apple - peeled, cored, and quartered, pound chicken livers, trimmed and chopped, (8 ounce) package cream cheese, softened, 1 lb. Last . As long as you don't run the processor too long, it can produce a crumbly mash that's almost identical to the grinder version. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. I decided to test grilling versus broiling, and out of curiosity, I tested a seared version as well, since I don't personally keep kosher and wanted to see how it stacked up. 2 cups medium-diced yellow onion (2 onions), 4 extra-large eggs, hard-cooked, peeled, and chunked, Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved, Crumbl Launches Cookie Journal For Fans to Rate and Review Every Flavor Thats Ever Existed. There's no one right answer here. Transfer mixture to the bowl of food processor fitted with a steel blade. Melt butter in a medium saucepan over medium heat. Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Utensils used to cook and livers should be marked for liver only and washed separately from other meat dishes. 1 pound chicken livers Kosher salt 1 clove garlic, minced 2 tablespoons capers 1 teaspoon dried thyme 1 teaspoon anchovy paste, optional 1/4 cup brandy 1/4 cup cream Special Equipment Food processor Method Trim the connective tissue and fat: Trim any fat or connective tissue from the livers and discard. Scrape in cooked onion, along with all of the cooking fat. Discovery, Inc. or its subsidiaries and affiliates. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). So, if youve been wondering if liver is good for you, the simple answer is absolutely! Food And Drink. Taste, and adjust with salt and pepper. anchovy paste) 5 large fresh sage leaves, finely chopped 2 T. drained capers 1/4 c. Madeira (or port, or . Explore. Transfer mixture to a food processor. Add the Cognac, 1 tablespoon salt, and 2 teaspoons pepper and continue to cook for 3 to 4 minutes, until the livers are cooked but still very pink inside. This recipe makes a lot. Do not let it burn. Broilers are a fairly modern invention, so before they came around, the livers were usually grilled. The flavors meld as the butter firms up. Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Thank you for sharing this recipe! Add the Cognac, 1 tablespoon salt, and 2 teaspoons pepper and continue to cook for 3 to 4 minutes, until the livers are cooked but still very pink inside. Its rich in flavor and makes for the perfect appetizer or lighter meal. Recipes Barefoot Contessa Recipes Showing 1 - 15 of 527 Apple and Pear Crisp Recipe courtesy of Ina Garten 375 Reviews Chocolate Orange Mousse Recipe courtesy of Barefoot Contessa 42. Cook until golden brown on all sides and cooked through, 6 minutes. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Season with salt and pepper. It was adopted by many other Ashkenazi Jewish communities throughout Europe, who substituted the goose liver with various other kinds. Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Chicken liver pt freezes well; just let it thaw in the refrigerator overnight or for several hours before serving. Unfortunately, it's all too common nowadays to meet people, many of them Jewish, who grimace and wrinkle their noses at the mention of chopped liver. Add the chicken livers and sear both sides, cook to medium rare, do not overcook. 2014-12-15 Instructions. Aug 11, 2017 - Get Chicken Liver Mousse Mirabelle Recipe from Food Network. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Beyond just rendering chicken fat, though, making schmaltz usually also involves frying onions in the fat during the rendering process. Garnish, if desired, with additional minced hard-boiled egg and gribenes, along with matzo or crackers on the side. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Refrigerate for at least 6 hours. In a large skillet, saute chicken livers and onion in chicken fat for 10 minutes or until livers are no longer pink. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Add the water and bring to a simmer. Rinse the chicken livers and pat dry. Chopped liver is best after an overnight rest and can be kept refrigerated for up to five days. Drain the livers and discard the milk. Did you know that thyme belongs to the mint family? Cook for a few minutes over high heat: it should be well browned on the outside but slightly pink inside. Pulse 6-8 times until coarsely chopped; do this in batches. Stir until thoroughly combined, seasoning with salt and pepper as you go. This pate makes a delicious spread!! ("Some kind of fat" is actually being a bit too flexibleit really needs to be rendered chicken fat, calledschmaltzin Yiddish; more on that below.) I have a letter from my great-uncle Shush in which he lists some of the more exotic foods from his Jewish childhood home, each accompanied by commentary. I tried all three methods and, for once, found myself leaning toward the shortcut: The food processor did a great job. Add cognac and thyme and saut for 8 minutes, allowing cognac to evaporate somewhat. Trim any fat or connective tissue from the livers and discard. I have been incorporating more bone broth in my diet so the recipes for this are very helpful. a 2-cup crock or terrine or several small ramekins Step 1 Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5. Pour onto the liver mixture, and add the cream and spices. 2021-10-29 Oven fried chicken rillettes de saumon (salmon rillettes) goat cheese tart. Apparently, even veal liver was a popular choice in the UK until it became too costly. 1 pound chicken livers 1/2 cup ghee or clarified butter, melted (more if needed) 3 sprigs of thyme 2 shallots, finely diced 1/4 cup madeira wine salt and pepper to taste fresh parsley, chopped Directions Set the Instant Pot to "Saut" mode. Blend again for a few , 2021-12-20 Slice 3 of the hard-boiled eggs in half. Add the cream and seasonings then pulse until smooth. If youre already a matcha green tea latte fan, make room for Its the time of year when smoothie bowls become popular again. These days, most home cooks take advantage of their ovens, setting the livers on a slotted broiler pan, or a wire rack set in a rimmed baking sheet, and running them under the broiler, so that the juices can drip down as the livers cook. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Add the onion and cook, stirring frequently, until translucent and just beginning to brown, 6-8 minutes. Ingredients 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves 1/2 teaspoon k osher salt, plus. Save. Jacques Ppin is a legendary French chef and longtime contributor to Food & Wine. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink. Step 1 Set the Anova Sous Vide Precision Cooker to 155F (68C). Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Simply pack the mixture into a bowl or glass jar, cover and refrigerate. Spread liver pate into a dish and top with melted butter. How Long Can You Store Chicken Liver Pt? If Using a Grill for the Livers: Light one chimney full of charcoal. Thanks Dr. Axe! these links. Add the livers, thyme and Madeira or port, and bring the heat to high. One thing I do not support is the addition of any sugar beyond what the onions themselves might bring. Saut this mixture for about 5 minutes and then get ready to add in 1 pound of chicken livers. Heat 2 tablespoons of the butter in a large saut pan on medium heat and let the butter brown, about 3 to 5 minutes. 3 Remove pan from heat and add the liquor of choice. In a medium stainless steel or cast iron skillet, heat schmaltz or other fat over medium heat until shimmering. Im actually impressed it is quite tasty even with the coconut oil! Toss quickly to combine. The quantity will depend on how dry your chopped liver mixture is to begin with, and just how loose and spreadable you want to make it. Pour the contents of the pan into the bowl of a food processor fitted with the steel blade and allow to cool for 15 minutes. e.preventDefault(); Press a piece of plastic wrap directly onto the surface of the pt and refrigerate until firm. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 teaspoon of salt. Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Proceed to step 3. Scrape the pt into 2 or 3 large ramekins. Trim the circle to 1/2-inch larger than the top of the bowl. Your recipe looks really good. Add all ingredients to a food processor and blend until smooth. Brush the dough with egg wash and make 3 slits in the top. Reduce heat to low and pour in brandy; allow to warm up without stirring. Step 1: In a small bowl, combine the garlic oil, 2 tablespoons melted butter and the rosemary. Add onion; cook and stir until soft, about 5 minutes. Season with salt and pepper. Originally, chopped liver that was made with fatty goose liver would have been mixed with goose fat, but with the adoption of chicken livers came rendered chicken fat. I can only assume this is because among most Ashkenazi Jews in those days, chopped liver was well within the bounds of what would have been considered normal and delicious. Add , 2018-01-04 In a saucepan over medium heat, combine 3 tablespoons butter, garlic, shallots, rosemary, thyme, salt and pepper, sauting for about 5 minutes. Add the livers. Add chicken livers and saut for 6 minutes. Jacques Ppin's recipe for chicken liver pt is classic and elegant. Melt 2 tablespoons butter in a saucepan over medium heat. Add the capers, thyme, garlic, and anchovy paste: An A-Z Guide to Cooking Terms and Definitions, Caramelized Onion Tart with Gorgonzola and Brie. Your email address will not be published. It's best served chilled, and because of its richness, a little goes a long way. I dare say that I would never knowingly offer this to a dinner guest");p'tcha("It was to me a plate-sized aspic filled with indigestible chunks of God-knows-what and slices of hard-boiled eggs");lungen("What can I tell you except that this was the lungs of a cow and was not only repulsive to me in taste but appalling in appearance"); andeiter("A by-product, it seemed, of cut-up snow tires whose tread had long since eroded"). I made batches of chopped liver using schmaltz, vegetable oil, and also duck fat, to see how they compared. Don't. Cow's lung, I'm coming for you. But the dish wasn't embraced by the French alone. This is more complicated than it may seem to the uninitiated, since there are kosher laws that govern how the liver needs to be prepared. Combine chicken livers and milk in a bowl. Exactly how much this is will depend on several variables, including your personal preference, though we recommend that chopped liver be spreadable and moist, not dry and crumbly. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. 1 pound chicken livers, rinsed and trimmed Toasts or crackers, for serving Directions In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. To refrigerate it longer than 1 week but no longer than 1 month, pour a little melted lard or clarified butter on top to seal. Allow to stand for 30 minutes before serving. these links. I'm not in any way an expert on keeping kosher, but my understanding is that because livers are seen as containing a lot of blood, traditional koshering methods for meat aren't considered sufficient. Add onion and cook, stirring occasionally, until golden, 10 minutes. Learning to may my own has been in the back of my mind, wondering, would it be good alternative to those processed sandwich meats from the store? Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Divide the filling equally among 4 ovenproof bowls. Is TikToks Viral Cottage Cheese Ice Cream As Healthy as It Seems? Before you dive in, chill your pate in the refrigerator for 12 hours. Transfer mixture to a food processor. Pate Recipes, Nutrition Facts : Calories 165.4 calories, Carbohydrate 2.7 g, Cholesterol 137.4 mg, Fat 14.1 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 320.1 mg, Sugar 1.5 g, Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 g, Provided by By Michael Mech | April 28, 2018 9:00 am (function(d, s, id) { var js, fjs = d.getElementsByTagName(. We often prepare chicken liver with onion with seasoning, but we dont blend it to pate. Brown the butter: Heat 2 tablespoons of the butter in a large saut pan on medium heat and let the butter brown, about 3 to 5 minutes. Sign up. Good question, William. It should not be considered a substitute for a professional nutritionists advice. Melt the butter in the pan and saute the onion for about 5 minutes until turning soft. Pour a thin layer of melted duck fat or clarified butter on each mousse and place whole parsley sprigs on top. butter 1/3 cup cognac (or madeira) 1/4 cup whipping cream 1/8 tsp. Add all , 2017-02-17 7 Ina Garten Chicken Recipes to Make for Dinner Tonight. Add the water and , 2019-04-21 Pour the liver-shallot mix in your food processor or blender. If you have the opportunity to request when you shop, opt for paler chicken livers; they tend to have a mellower, richer flavor than the deep red ones. 1 pint fresh chicken livers, approximately 1 pound, trimmed 1 tablespoon fresh thyme leaves, chopped cup Madeira or port 3 tablespoons heavy cream, plus more as needed Kosher salt to taste. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Appetizers, Nutrition Facts : Calories 48 g, Fat 3 g, Protein 3 g, Nutrition Facts : Calories 1952.5, Fat 125.8, SaturatedFat 56.2, Cholesterol 374.3, Sodium 1849.2, Carbohydrate 131.9, Fiber 10.5, Sugar 18.5, Protein 73.8, Categories dinner, dips and spreads, appetizer, main course, Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram, Categories Appetizers and Snacks By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. A hit at parties! Add the truffle butter and process until smooth. Allow to sit at room temperature for 15 minutes before serving with crackers or warm toasts. That provides a low-level sweetness and roasty depth, without crossing too far into the sugar zone. Season to taste with salt and pepper and let cool. Plus, you get the gribenes on top of it, which you can mince up and add to the mix, and/or sprinkle on top as a garnish. Simmer over low heat for 1 more minute, stirring, until thick. Season to taste and chill. 1/4 c. olive oil 1/2 lb. The Schmaltz Showdown: Choosing a Fat for Chopped Liver, 15 Passover Dinner Recipes for a Super Seder, Pastrami Versus Corned Beef: A Guide to the Jewish Deli, 34 Valentine's Day Recipes for a Romantic Dinner at Home, Korean-Style Fire Chicken (Buldak) With Cheese Recipe, Peking Duck with Mandarin Pancakes and Plum Sauce, Confit of Pork Tongue with Warm Lentil Salad, Pomodori al Riso (Roman Rice-Stuffed Tomatoes), Crown Roast of Lamb With Couscous Stuffing and Pistachio-Mint Sauce Recipe. All rights reserved. Transfer them to a large bowl. Place over medium heat and cook, stirring frequently, until the bacon has rendered its fat and the shallots have just begun to caramelize, about 15 minutes. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes. First, you need to save up or buy enough chicken fat to make the schmaltz, and then you have to go through the rendering process, which takes about an hour. Add onions and sautee until golden brown. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. 4 Using a food processor, pulse chicken liver mixture until finely chopped. (If you are unsure about whether the livers are done, cut them open to check.) In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Use a spatula to flip and stir the livers so every side is cooked evenly. The last test was mincing the livers and hard-boiled eggs. And it really tastes amazing, especially when you pair it with a gluten-free crostini, sourdough bread, cucumber slices or even fermented vegetables. Crimp the dough to fold over the side, pressing it to make it stick. Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. In the bowl of a food processor, combine cooked livers with eggs and pulse, scraping down the sides if needed, until a rough, crumbly paste forms; try not to over-process into a smooth paste.

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